The electrical operated kitchen equipments are
Hotcase, Bain Marie Service Counter, Refrigerators, coffee
Machine, Tea-Coffee Dispensers, Deep Freezers and Masala
Grinders etc.
The equipments like cooking ranges, Chinese Cooking Range,
Griddle Plate, Oven and Bakery Oven are operated on LPG. The
tandoors in kitchen are operated with coal. The dishwash sink,
counter sink and bain marie etc. Needs cold water and hot water
for their use. We face many problem in these commercial kitchen
for day to day use and these are listed below:-
(a)
Electrically operated kitchen
equipment:
· Tripping
of miniature circuit breakers because of wrong selection in
terms of capacity, short circuiting etc.
· Overloading
of circuit by using high rated kitchen equipment in less rated
M.C.B.
· Failure
of insulation of P.V.C. wires dues to over heating of circuit or
continuous use of Electrical Equipment.
· Short
circuiting of air heaters being used in Hot cases and service
counters for continuously long hours usage.
· Burning
of Immersion heaters of Bain marie when sufficient water quality
not available in the Bain Marie.
· Short-circuiting
of electrical wiring by putting water on electrical switches
while cleaning the kitchen during night hours by unskilled
worker.
· Damaging
the immersion heaters o tea/coffee boilers and milk boilers by
not monitoring the quantity of water in tea boiler and that of
milk in milk boiler.
(B) LPG Operated Kitchen
Equipments:
· The
cooking ranges are operated on LPG and if LPG supply is not
maintained properly, it may cause the problem of fire in
kitchen.
·
Smoke
created by continuous use of LPG in commercial kitchen needs to
be exhausted properly.
· The
hoods over the ranges should have filters to control oil and
Greece, otherwise the smoke carried along
with oil and Greece shall cause problems of fire is
exhaust chimney.
· The
LPG operated equipment have burners which needs to be cleaned
regularly to avoid mishap.
· The
oil, ghee used are cooking of production items needs to be
handled properly otherwise by spillage over LPG operated
equipment can cause problem of fire.
(C) Water Operated Kitchen Equipments:
· Dish
washing machines needs electricity and water both. As the water
mixed with chemical is used for cleaning the plates, glasses,
etc. The water and electricity in dish washing machines needs to
be handled properly to avoid mishap.
· The
water used in Pot wash and dish wash sinks needs to be disposed
of properly otherwise the drainage problem arises.
·
Open
channel drainage is recommended in commercial kitchen as the
pipe drainage is always found choked due to spoon, forks and
bones of food items going in drain pipe by mistake of unskilled
workers of kitchens.
· The
commercial kitchens are cleaned with hot water / steam during
night hours. The water used for cleaning of tiles, wall stones,
floor stone etc. gets into the electrical equipment and created
the problem of short circuit of electricity system.
(D) Common Problem:
· We
are using electricity, water, LPG and Coal in kitchens, it
becomes essential that these are handled properly otherwise the
fire fighting has to be resorted resulting into heavy losses.
· The
refrigerators, deep freezers and cold storage needs to
maintained at the desired temperature otherwise lot of spoilage
of raw material is reported by Executive Chef.
· The
bakery cold storage is very important for control of desired
temperature otherwise lot of products prepared by bakery chef
are wasted resulting into loss of materials and manpower.
· The
periodical maintenance once in six months of civil works such as
painting on ceiling, walls and other offices etc. Needs to be
done for commercial kitchens.
· The
preventive maintenance on monthly basis of electrical panels and
distribution boards is required to be done for keeping the
system healthy against any short circuit / over heating of
feeders circuits.
· The
exhaust chimney needs to be cleaned periodically at least twice
in a year to avoid any mishap of fire.
· The
inner surface of Tea-Boiler and Milk Boiler needs to be cleaned
on daily basis to avoid collection of any deposits.
These are the common problems in commercial kitchen.
We have to attend these problems immediately otherwise the
production schedule of Executive chef gets disturbed resulting
into delay in guest services of restaurant/ banquet hall.
The delay in guest services should be avoided for as possible
because no guest would like to listen to our problems , they
need service and we should give them excellent service for
better results
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